Name: Spider Halloween Cupcakes Recipe
Prep time: 10 min
Cook time: 20 min
Yield: 18
Ingredients: 16.5 oz Duncan Hines Dark Chocolate Fudge Cake mix; ¾ cup canned 100% pure pumpkin; ¾ cup water; For Glaze:; ½ cup confectioners sugar; 4 tsp unsweetened cocoa powder; 1 tbsp 1% milk; ¼ tsp vanilla extract; pinch salt; For Toppings:; 6 tbsp chocolate sprinkles; 2 black licorice strings; Wilton eyeball candy

How To Make Spider Halloween Cupcakes

These Halloween cupcakes will be the start of your spooky party! It’s a moist chocolate pumpkin cupcake topped with scary toppings for extra crunch.

Preparation: 10 minutes

Cooking: 20 minutes

Cool Time: 15 minutes

Total: 45 minutes

Serves:

Ingredients

16.5ozDuncan Hines Dark Chocolate Fudge Cake mix
¾cupcanned 100% pure pumpkinplus 2 tbsp
¾cupwaterplus 2 tbsp

For Glaze:

½cupconfectioners sugarplus 2 tbsp
4tspunsweetened cocoa powder
1tbsp1% milkplus 1 tsp if needed
¼tspvanilla extract
pinchsalt

For Toppings:

6tbspchocolate sprinkles
2black licorice stringsstrings, cut into inch strips, like Wilton
Wilton eyeball candy

Instructions

Preheat oven to 350 degrees F.
Line a cupcake tin with 18 cupcake liners.
Combine the pumpkin puree and water in a large bowl, then mix to combine.
Add the chocolate cake mix, then beat for 2 minutes.
Fill cupcake liners ⅔ full.
Bake for 20 minutes, or until a toothpick inserted comes out clean.
Cool in the pan on a wire rack for 15 minutes.

Glaze:

Combine the confectioners’ sugar and cocoa powder in a bowl.
Add the vanilla and 1 tablespoon of milk, adding ¼ teaspoon more at a time if needed until smooth.

Assemble Cupcakes:

Place the sprinkles in a bowl.
Spread just under 1 teaspoon of the glaze over the cupcake, then quickly dip into the bowl of sprinkles.
Quickly add eyes before the glaze dries.
To add legs, poke holes with a bamboo stick, then insert the licorice string.
Serve, and enjoy!